Tuesday, August 28, 2012

This is my favorite way to cook canned green beans! These are sooooo easy and sooooo delicious. I think maybe those two restaurant chains might used ham hock or something, and that also there green beans areslow cooked. Mine have just a few simple ingredients and I love them just as much! Once you make canned green beans this way you will never go back to your old way again! :)

The original recipe I found here calls for bacon that you fry first, then add the green beans. Well the story goes like this..... One day I wanted these green beans and I didn't have any bacon. I did however have the bacon bits that are made with real bacon.... You know the ones you find in the salad topping section? So I used them instead. Honestly, I like them better with the bacon bits (as long as they are real! Don't get the fake ones!) I am not kidding, these are super good!!

Cracker Barrel/Texas Roadhouse Green Beans Copy Cat

Ingredients

2 cans green beans undrained

1/4 of a yellow onion chopped

1/3 cup real bacon pieces bacon bits

1 tsp sugar

1/2 tsp salt

1/2 tsp pepper

Directions

Mix all ingredients together in sauce pan. (This recipe is really flexible. You can add more bacon, seasonings onion etc.) Bring to a boil. Reduce heat to low and cover. Let simmer for 45 minutes. The simmering is what gives them such a good flavor!

Do you like Salisbury Steak? If so, I think this could quickly become a staple in your house, and it couldn't be easier to make! I have tried a lot of different Salisbury steaks and this one is my favorite hands down!

Let me say it was a little difficult to get a "pretty" picture of this stuff. My handsome photographer took this one. He can make even my ugliest food look pretty. :) Don't let this Salisbury's looks deceive you. It is so good in all of it's sloppy glory! Oh and the green beans...... So dang good. I mean really really good. They are a Cracker Barrel/ Texas Roadhouse Copy Cat. I mean they are really good. Click here for the recipe.

Back to the Salisbury Steak. What originally prompted me to try this recipe was that it was made in the Crock Pot. I love using my Crock Pot, anyway I have also made it in a skillet. It's really fast and easy. So do whichever one works better for you. They are both identical in taste and texture. I will give you both methods.

Also, I have been doing Freezer cooking. Cooking for two means that sometimes we waste a lot of food. So I made this full recipe and then I froze what we didn't eat. I have been obsessing over freezer cooking methods, thawing, and reheating techniques because I don't want my food to taste "frozen". I like to send stuff like this in my husband's lunches. This is one of his favorites.

Directions for Crock Pot

In a large bowl, mix together the ground beef, onion
soup mix, bread crumbs, and milk using your hands. Shape into 8
patties.

Heat the oil in a large skillet over medium-high
heat. Dredge the patties in flour just to coat, and quickly brown on
both sides in the hot skillet. (approximately 3 minutes per side) Place browned patties into the slow
cooker stacking alternately like a pyramid.

In a medium bowl, mix
together the cream of mushroom soup, brown gravy mix, beef broth, and however much Worcestershire sauce you want. (We like a lot! Make sure you taste.) Pour over the
meat. Cook on the Low setting for 4 or 5 hours, until ground beef is
well done.

Directions for Skillet

In a large bowl, mix together the ground beef, onion
soup mix, bread crumbs, and milk using your hands. Shape into 8
patties.

Meanwhile In
a sauce pan, mix
together the cream of mushroom soup, brown gravy mix, beef broth, and
however much Worcestershire sauce you want. (We like a lot! Make sure you
taste.) Heat over medium heat, stirring occasionally. (You are going to warm the gravy in a pan first so that you are not dumping cold gravy over the top of your hamburger patties.)

Heat the oil in a large skillet over medium-high
heat. Dredge the patties in flour just to coat, and quickly brown on
both sides in the hot skillet. (approximately 3 minutes per side) add warm gravy to skillet. Reduce heat, cover and simmer for 20-25 minutes, until ground beef is well done.

Directions for Freezing

I freeze in ziploc bags. You can freeze for up to 3 months. For thawing.... put in the fridge the night before. I always try to thaw stuff in fridge. You can either reheat in oven or even in microwave, your gravy might be a little thick so just add some beef broth to it before reheating. Linked up to: Sew Much Ado

I’m Ashleigh! I am always on the hunt for beautiful things on a bargain budget! I love my husband, our pets, and our home! I am so thankful to "God, who giveth us
richly all things to enjoy." I hope you will find inspiration here for design, DIY, fashion and cooking!